It's swim season time, which means I really have no time in the kitchen from about 4 p.m. to 7 p.m., most nights. We eat a lot of sandwiches and salads. We also do a lot of heating up of things.
But this dish, finished in just about 20 minutes, might just get added to the rotation - when I have 20 minutes to spare. This recipe is inspired by a 5 ingredient chicken feta pasta recipe that I found on WellPlated.com.
One Pot Tomato Feta Pasta
Adapted from WellPlated.com
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
2 cups water
1 pound fettuccini pasta (or whatever pasta you prefer)
4 ounces feta cheese, divided
In a large pot over medium heat, pour in the diced tomatoes and water. Once it starts to simmer, add the pasta. Cook, uncovered, for 5 minutes. Then, cover and cook for an additional 10 minutes. I gave it a stir every few minutes.
Then, add three ounces of the feta cheese and stir. Let it cook, uncovered, for another five minutes. Serve warm with more feta and, if you have it, some fresh basil.
Go Ask Mom features recipes every Friday. For more, check WRAL.com's recipe database.